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Classification Method 1 - Classified according to grades / with or without basing on number of kernel per kilogram.

Cashew kernels have been classified according to 6 quality levels

Explanation of cashew grade terminology: The alphabets at the front represent a word descriptive of the form of cashew – W for whole, B for Broken, S for Split etc. The numbers that follow the alphabets (where present) usually represent the number of kernels per pound. Hence, to give an example, W 210 implies that it is a whole cashew kernel which gives 210 kernels per pound.

Quality

Classified according to grades / with or without basing on number of kernel per kg.

First quality

W210, W240, W320, W450, WB, WS, LWP, SWP

Second quality

LBW210, LBW240, LBW320, LBW, SW210, SW2440, SW320, SW, SB, SS, LP, SP

Third quality

DW320, DW350, DW

Fourth quality

DW2, DW3DW2, DW3

Fifth quality

SW2, SSW2, SW3, DW, DWTW3, DW, DWT

Sixth quality

CS, SK, SK2, TPN, TPN2, TPB, DW4CS, SK, SK2, TPN, TPN2, TPB, DW4

Classification Method 2 – Based on whether the cashew kernel is whole or broken

The colour of cashew kernels is the same the colour of whole white kernels.

15

WS

Kernels split naturally

lengthwise

White Splits

The colour of cashew kernels is the same the colour of whole white kernels.

16

SB

Scorched kernels broken naturally crosswise

Scorched butts

The colour of cashew kernels is as the color of dessert whole kernels

17

SS

Scorched split

naturally lengthwise

Scorched splits

The colour of cashew kernels is as the color of dessert whole kernels

18

LP

broken kernels not pass through a

sieve of aperture

4.75 mm

Large pieces

The cashew kernels are not homogenous in their colour and

could have different colours

19

SSP

broken kernels pass through

a sieve of aperture 4.75mm,

but not pass

through 2.8mm

Scorched small pieces

20

BB

Small broken kernel pass through sieve of aperture 2.8 mm, but not through 1.7mm

Baby bits

Technical Requirements for Cashew Kernels

The following are some of the typical technical requirements of cashew kernels that are traded in the various parts of the world:

The kernels should be dry and should have the characteristic shape. While depending on the grade they can be either scorched or unscorched, wholes or broken, they should be free from oil (CNSL) and the think outer skin.Cashew kernels should be completely free from living insects, moulds, from rodent contamination and insect damageCashew kernels should have natural smell, and should be free of rancid or any other unnatural smell.Moisture content: The cashew kernels should have moisture content not greater than 5% by weight.

Cashew Kernel Preservation

Cashew kernels should be preserved in a dry clean place, far from heat resource. The storage of preservation should be closed, dry clean, free from foreign smell, no insect, rodents.

Cashew Kernel Transportation

Cashew kernels should be transported by dry, clean, closed transport facilities that free of foreign smell. The loading operations should be done gently, with care.

Cashew Kernel Standards

Cashew kernel standards have been laid down by the following organizations :